Combine the dry ingredients in a deep narrow bowl.  Add the wet ingredients, stirring only enough to mix.  Allow the batter to rest for 30 minutes.  Cook on a griddle or in a large frying pan.

Our comments:  There is a science to this:  (1) Don't stir too much (if you overwork the batter, the pancakes become hockey pucks);  (2) Use a deep, narrow bowl (this creates the optimum conditions for the batter to create the little bubbles that make the pancakes light and airy);  and (3) Let the batter rest for at least 30 minutes (this gives the batter time to make the bubbles).  Sometimes we substitute buttermilk for the whole milk.  You have to use between 1 1/2 and 2 cups of buttermilk or else the batter is too thick.